Items where Theme is "Subjects / Themes > K Law > K Law (General) > K3840 Regulation of industry, trade, and commerce. Occupational law > K3926 Food processing industries"
- University Themes (7817)
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Number of items at this level: 7.
|Gilling, SJ, Taylor, E, Kane, K and Taylor, JZ 2001, 'Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model' , Journal of Food Protection, 64 (5) , pp. 710-715. Item not available from this repository.|
|Rudder, A 2006, 'Food safety and the risk assessment of ethnic minority food retail businesses' , Food Control, 17 (3) , pp. 189-196. Item not available from this repository.|
|Taylor, E and Taylor, JZ 2004, 'Perceptions of "the bureaucratic nightmare" of HACCP: a case study' , British Food Journal, 106 (1) , pp. 65-72. Item not available from this repository.|
|Taylor, E and Taylor, JZ 2004, 'Safer food, better business: a new HACCP methodology for catering' , Food Science and Technology Research, 18 (3) , pp. 22-25. Item not available from this repository.|
|Taylor, E and Taylor, JZ 2004, 'Using qualitative psychology to investigate HACCP implementation barriers' , International Journal of Environmental Health Research, 14 (1) , pp. 53-63. Item not available from this repository.|
|Taylor, JZ, Assan, N, Green, R, McCann, J and Rodriguez, J 2008, 'Menu-safe: a new method of HACCP for the hospitality industry: embracing new cuisines and developing sector relevance' , International Journal of Contemporary Hospitality Management, 20 (5) , pp. 561-578. Item not available from this repository.|
|Zumbé, A, Lee, A and Storey, DM 2001, 'Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery' , British Journal of Nutrition, 85 (S1) , S31-S45.|